Crabby 'Shrooms

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1 can 9-oz sour cream and onion dip

2 tbsp plain dry bread crumbs

1 can 16-oz refrigerated pasteurized lump crabmeat, drained

8 large portobello mushrooms caps, stems removed

1/4 cup finely chopped onions

1/2 jar 4-oz pimientos, chopped

1/4 cup grated Parmesan cheese

1 tbsp chopped fresh parsley

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